Serves 4

INGREDIENTS:

• 3 cups thinly sliced green cabbage


• 1 1/2 cups thinly sliced radicchio


• 1/2 small red onion, thinly sliced


• 2 cups chopped escarole


• 4 Tbs olive oil


• 2 Tbs sherry vinegar (or red wine vinegar)


• 1 Tbs light brown sugar


• salt and pepper to taste


• 2 ruby grapefruits, peeled and segmented


• crumbled blue cheese to taste

PROCEDURE:
Thinly slice the green cabbage, radicchio and a little bit of red onion. Toss those into a mixing bowl with a handful of chopped escarole and then drizzle that with 2 parts extra virgin olive oil and 1 part sherry vinegar, or red wine vinegar, a little salt and pepper. Add a Tbs of light brown sugar to the bowl and mix everything up. (You can do this part up to an hour or two ahead of time.)

When you're ready to serve the salad, segment the grapefruits by cutting the tops and bottoms off and then slicing the skin off of the outside and segmenting the grapefruit by removing each section, with a v-cut, right into the bowl. When the sections are all removed, squeeze the juice into the salad and toss everything together.

Divide it up onto individual plates and crumble a little blue cheese over the top.

HINTS:
Use a combination of oranges and grapefruit. Leave out the radicchio if you don't have it.